Bon appetite!

Here are some mouthwatering recipes to keep you warm and healthy during this chilly season. And, the plus point of these irresistible treats is that they will not affect your waistline

Cauliflower masala

Ingredients

• Cubed cauliflower ½ kg
• Finely chopped onion 1
• Finely chopped tomato 1
• Coconut 2 tbsp
• Coriander powder 2 tbsp
• Cumin powder 2 tbsp
• Sea salt to taste
• Pinch of asafoetida
• Turmeric ¼ tsp
• Besan (chickpea flour) 1 tbsp
• Red chilli powder (optional) 1 tsp

Method

• Mix all the masala well. Keep aside 2 tbsp of masalas and mix the remaining into vegetables. Steam the vegetables. Boil the remaining masala separately with a little water. Pour over the vegetables and serve.
• Try the same recipe with any vegetable you like.
• Serves 4.

Beetroot with zing

Ingredients

• Medium sized beetroots 4
• Onions, chopped fine 2 tbsp
• Celery, chopped fine 1 tbsp
• Wholegrain mustard 1 tbsp
• Peanut yogurt, lightly whipped 1 cup
• Small raw mango, chopped fine (optional) 1
• Salt to taste
• Red chilli powder 1/4 tsp
• Raw onion rings (optional)

Method

• Steam the beets with the skins until tender. Cool completely and cut into 1 inch cubes. Mix the remaining ingredients into a bowl and add the beetroot and mix well. Can be served with raw onion rings.
• Serve at room temperature, as in the fridge, the yogurt will cake through.

Peas spread

Ingredients

• Small onion chopped fine 1
• Cloves garlic chopped 2
• Salt to taste
• Boiled green peas 2 cups
• pepper to taste

Method

• Brown the onions and garlic in a heated pan. Put all the ingredients into the blender and make into a thick paste. Add water if needed. Serve on toast with a dash of lemon juice on top.
• Variations
• Vegetables can be made into great spreads. For added thickness tofu can be mixed in.
• Serves 8-10.

Sweet potato & date halva

Ingredients

• Steamed sweet potato, mashed 1 cup
• Minced seedless dates 3/4 cup
• Lemon juice 1/4 tsp
• Cardamom powder 1/4 tsp
• Nutmeg 1/4 tsp
• Golden raisin 1/4 cup
• Slivered almond for garnishing 1 tbsp
• A pinch of salt

Method

• Blend thoroughly mashed sweet potato, minced dates, lemon juice, and cardamom powder. Garnish with golden raisins, nutmeg and slivered almond and chill in refrigerator.
• Serves 4.

Carrot and ginger soup

Ingredients

• Onion, chopped 1
• Carrots, peeled and diced 750 gms
• Fresh ginger, grated 1 tsp
• Coriander seeds, crushed 2 tsp
• Vegetable stock 4 cups
• Salt and pepper to taste
• Fresh coriander or parsley to garnish
• Coconut milk 1/4 cup

Method

• Saute the onions in a hot pan for about 5 minutes until transparent. If they stick, add a little water. Add the carrots, ginger, and crushed coriander seeds and stir on medium heat for 5 minutes.
• Add the stock or water and bring to a boil. Cover and cook until the carrots are tender.
• Purée the soup in a blender and then strain through a sieve.
• Reheat the soup and season with salt and pepper, ladle into bowls, and place a spoonful of coconut cream on each bowl and garnish with coriander or parsley. Serve with bread.
• Serves 6–8.